Make this low carb cranberry cobbler the star of your holiday dessert table! A tender sugar-free almond flour batter studded with fresh cranberries. It makes a delicious keto holiday brunch or dessert.
This easy keto cranberry cobbler has become one of my most popular recipes! It’s so easy to make and it’s a delicious low carb breakfast or dessert recipe.
I have many wonderful keto cranberry recipes, including these delicious cranberry pecan biscotti (dipped in chocolate, of course!), and this stunning cranberry white chocolate layer cake. Suffice it to say, I love cranberries. I might have a bit of a problem, actually.
Please tell me that I am not the only one who does this. Please tell me that I am not the only one who gets so excited when she sees certain seasonal produce come back into the stores that she buys a bunch and then lets it languish in the refrigerator?
I do this every year, I swear, and it’s fresh cranberries that get me so worked up. I see them and I grab a bag or two, with every intention of creating some glorious low carb cranberry recipes right away. But my attention is inevitably diverted to more pressing issues, like dinner for my family. And there they sit, day in, day out. Sometimes weeks go by before I get around to using them.
Are cranberries keto friendly?
Many people are surprised to find that cranberries are very low in carbohydrates and high in fiber. Per 100g (about 1 cup of fresh berries), they have only 12g of carbs and almost 5g of dietary fiber.
They’re also chock full of antioxidants.
The problem with cranberries is that they are so tart and sour, you wouldn’t really want to eat them on their own. No one I know snacks on raw cranberries. They are typically used in sweet recipes like cranberry sauce or desserts.
And dried cranberries are usually full of added sugars, simply to make them palatable. However, I do have a wonderful recipe for making your own sugar-free dried cranberries.
But used in another keto dessert, like this cranberry cobbler, these tart little berries are a perfect low carb addition.
How to make Cranberry Cobbler
Fruit cobblers really have no clear definition. I’ve seen them with all the fruit on the bottom, topped with a biscuit-like crust. And I’ve also seen them look more like a light cake-y batter studded with fruit on the top. This keto cobbler was inspired by one I saw over on Cake n Knife. It looked just perfect for a holiday brunch.
So I simply modified her recipe for a keto version.
I lightly tossed the tart fresh cranberries with some sweetener. Then I made a very thin almond flour cake batter that wasn’t overly sweet. The batter went into the pan first, and then the “sugared” cranberries were sprinkled over.
Finally, I topped the cake with another light sprinkling of Swerve Sweetener, after it came out of the oven. The resulting dish was like a light but crunchy cake studded with cranberries, and the whole family loved it.
Be sure not to over-bake the cobbler. You want it just barely set in the middle, so it’s soft and delicious.
How to serve Keto Cranberry Cobbler
You have a number of wonderful options here. Because this isn’t a sickly sweet cobbler, it’s delicious both as brunch or dessert.
It’s amazing on its own, but you can top it with lightly sweetened whipped cream or even just pour some heavy cream over it. A pat of butter melting on top might be wonderful too.
For dessert, it would be absolutely divine topped with some keto vanilla ice cream. Absolutely DREAMY!
No matter when you serve it, I recommend serving it warm. If it’s been out of the oven for a while to cool, simply warm the individual slices in the microwave or a low temp oven.
Seriously, friends, you are going to love this easy keto cranberry cobbler!
More Delicious Keto Holiday Brunch Ideas
Raspberry Cream Cheese Coffee Cake
Low Carb Cranberry Cobbler
Ingredients
- 1 cup fresh cranberries
- 6 tablespoon Swerve Sweetener divided
- 1 cup almond flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 6 tablespoon butter melted
- 2 tablespoon heavy cream
- 2 tablespoon water
- ½ teaspoon vanilla extract
- More Swerve Sweetener for sprinkling
Instructions
- Preheat the oven to 350F and grease an 8x8 glass or ceramic pan (can also use a 9-inch glass or ceramic pie pan).
- In a medium bowl, toss the cranberries with 2 tablespoons of the sweetener.
- In a large bowl, whisk together the almond flour, remaining 4 tablespoon of sweetener, baking powder, cinnamon, and salt. Stir in the eggs, melted butter, whipping cream, water, and vanilla extract.
- Pour the almond flour mixture into the prepared baking pan. Sprinkle with the “sugared” cranberries. Bake 30 minutes, or until the cobbler is golden brown and just set in the middle.
- Remove and sprinkle with 1 or 2 teaspoons of sweetener, if desired. Serve with lightly sweetened whipped cream.
Carol Xenos says
Can I double this recipe and cook it in a 9 X 13 ceramic pan? LOVE your books and website!! Thanks for all you do to help make the low carb lifestyle attainable.
Carolyn says
Hi, please watch this to see how you can figure out doubling recipes and pan size: https://youtu.be/_vNp4xmVMOg
Jackie O Smith says
I have made this quite a few times and just made again yesterday, both my husband and I love it
Carolyn says
Glad to hear it!
Pamela says
This was outstanding!!!
Angela says
Can I sub Monkfruit for the Swerve?
Carolyn says
Do you mean Lakanto? Then yes. If you mean the very intensely sweet monk fruit extract, then no.
Theresa Forge says
I made this with blueberries and it came out so good, I had 2 helpings!
Holi says
Would this work well in a bread pan? I love cranberries with sugar free sweetener cooked.
Carolyn says
I haven’t tried to cook it that way so I can’t really say.
Barbara Benson says
I really like this recipe. Does it freeze well for make ahead holiday baking?
Barbara
Shannon says
Can coconut flour be used instead andcwhat amount?
Carolyn says
Not in this recipe, no.
Barbara Benson says
I made this cranberry cobbler two days ago and it was a real success with family and friends. Do you think it can freeze well so I can mail some out to my relatives during these pandemic times? Thanks for your great recipes.
I also made the sour cream coffee cake on your Swerve page and it was really perfect and the best low carb duplication of my traditional Xmas morning coffee.
Eva says
The first keto dessert I’ve made which my kids liked. Super easy to make and delicious.
Theresa says
Oh my gosh, I made this today and it is so yummy!! I will definitely make this again. Thank you for another wonderful recipe. I didn’t feel the need to add more sweetener on top after it finished baking. It’s perfect the way it is. Could be a tad dangerous tho because I want more.
Renee Smith says
Made this Cranberry Coffee Cake this morning. It is amazing!
Lara says
Love your blog! Got your Keto baking book for Christmas….awesome! Must add cranberries to your rum cake……. I buy tons of cranberries fresh at the holidays. They go straight from the shopping bag to the freezer so I have cranberries all year. I make a cranberry/rhubarb crisp with orange extract and zest that is my favorite dessert. ServeD with heavy cream. Now, I must make dried cranberries to add to EVERYTHING!!!
Carolyn says
Thanks so much, Lara!
Liz says
Can this recipe be doubled?
Carolyn says
Of course.
Alena says
Oh my yumm!! This cobbler is soooo good!!!
Carolyn says
Glad to hear it!
Allison G says
Love cranberries in muffins, cake etc but don’t like cranberry sauce at all. I have recently had to go dairy free so I am wondering if I can substitute coconut oil for butter and coconut milk for the heavy cream? Or should it be coconut cream for the heavy cream?
Thanks
Carolyn says
Yes you should be able to in this recipe. The coconut milk should be fine.
Sandie says
I made this tonight using blueberries since my husband is not a fan of cranberries. It was scrumptious!